Why this recipe works & what you’re aiming for
The idea of Apple Pie Tacos is to take the warm, spiced apple filling of a classic apple pie and pair it with a crisp, taco-shaped shell that’s coated in cinnamon sugar. It adds visual fun (a taco shell), textural contrast (crispy shell + soft apple filling), and rich flavor (cinnamon, brown sugar, apples). Sources like The Guardian highlight how the twist on taco shells elevates the dish. The Guardian+2TipBuzz+2
What you want at the end:
Taco shells that hold their shape, crisp and lightly sweet
Apple filling that is warm, spiced, tender but with some bite
A visually appealing dessert where you can hold a “taco” filled with apples, maybe topped with cream/ice cream
Balanced sweetness, spice, and texture—nothing soggy, nothing flimsy
Ingredients (makes approx 12 tacos)
Shells
12 small flour tortillas (≈6-inch size) or larger tortillas cut down accordingly. Various sources use 6 tortillas to make ~20 tacos by cutting circles. TipBuzz+1
3 Tablespoons (≈45 g) unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
(optional) ½ teaspoon ground cloves or nutmeg for extra spice
Apple Filling
3 large apples (Granny Smith or other firm variety) – peeled, cored, diced into ~¼-inch cubes. Fruity Desserts+1
2 Tablespoons butter
¼ cup brown sugar (light or dark)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 Tablespoon lemon juice (to keep apples bright)
2-3 Tablespoons water (or apple juice) to help cook apples
(Optional) 1 tablespoon cornstarch + 2 Tablespoons water to thicken if desired. Samsung Food
Toppings / Serving
Whipped cream or ice cream (vanilla works well)
Caramel sauce or butterscotch drizzle (optional) TipBuzz+1
Extra cinnamon sugar for sprinkling
Optional chopped nuts (pecans, walnuts) for crunch
Equipment & Prep
Oven pre-heated to ~ 375 °F (190 °C) or 400 °F depending on shell method. TipBuzz+1
Muffin tin (to help hold taco shell shape) or alternative support.
Skillet or saucepan for apple filling.
Spatula, mixing bowls, knife & cutting board.
Serving platter.
Step-by-Step Instructions
Step 1: Make the taco shells
Pre-heat the oven to ~ 190 °C (375 °F) to ~200 °C (400 °F) depending on method. The recipe at TipBuzz uses 400 °F. TipBuzz
Mix the sugar and cinnamon (and optional cloves) in a shallow dish.
Brush one side of each tortilla with melted butter. Then dredge or coat the butter-brush tortilla in the cinnamon sugar mixture — both sides if you like richer coating. Fruity Desserts+1
To form taco shape: two methods:
Use an upside-down muffin tin: drape each tortilla between two cups so it holds a taco shell shape. Bake for ~5-12 minutes depending on oven until crisp and golden. (TipBuzz uses ~5-6 min at 400 °F.) TipBuzz
Alternatively, you can fry tortillas (in hot oil) holding them folded in half until crisp, then sprinkle with cinnamon sugar. (As per older versions) Just A Pinch Recipes
Remove the taco shells carefully and allow to cool slightly on a rack so they stay crisp.
Step 2: Prepare the apple filling
In a medium saucepan over medium heat, melt the butter.
Add the diced apples, lemon juice, brown sugar, cinnamon, nutmeg (if using), and water. Stir to combine.
Cook the apples, stirring occasionally, until they soften and the sauce begins to form (~8-10 minutes). The Guardian version uses ~10-12 minutes. The Guardian
If you prefer a thicker filling, mix cornstarch + water to create a slurry and add to the apples; cook 1-2 minutes until thickened. Samsung Food
Remove from heat and let cool slightly (so that it won’t melt your whipped cream topping immediately).
Step 3: Assemble the Apple Pie Tacos
Spoon a generous amount of the warm apple filling into each taco shell.
Add topping: a dollop of whipped cream or a scoop of ice cream on top of each taco.
Drizzle caramel sauce or butterscotch if desired, and sprinkle a little extra cinnamon sugar and/or chopped nuts. TipBuzz
Serve immediately while shells are crisp and filling is warm.
Variations and Creative Twists
Apple Pie Cheesecake Tacos: Incorporate a cheesecake-style filling (cream cheese, powdered sugar, vanilla) inside the shells, then top with apple filling. Maria's Kitchen
Fried shell version: Instead of baking, fry tortillas in oil folded into taco shape, then coat with cinnamon sugar. This gives a churro-style crispness. Plate Fete
Mini taco bites: Use small tortillas or cut into smaller circles to make bite-sized desserts for parties.
Vegan version: Use vegan butter or coconut oil for coating, coconut cream for whipped topping, and maple syrup for drizzle.
Fruit variation: Swap apples for pears or use mixed berry filling with same shell method for a different flavor profile.
Spiced up: Add ½ teaspoon ground ginger or cardamom to apple filling for extra warmth.
Caramel apple taco: Use caramel sauce as core filling with apple slices and shells, as per “Caramel Apple Pie Taquitos”. Dash of Sanity
Tips for Success & Troubleshooting
Shells soggy?: Ensure shells are well baked/fried and cooled before filling; fill just before serving to maintain crispness.
Filling too runny?: Use cornstarch slurry to thicken further; reduce water or juice in the apples.
Apples burn or stick?: Use non-stick skillet, keep medium heat and stir frequently.
Shells break or collapse?: Use good quality tortillas, press them into muffin tin while hot so they hold shape.
Too sweet?: Reduce brown sugar, use unsweetened whipped cream or skip caramel drizzle.
Serving for a crowd?: Bake shells ahead and cool; keep apple filling warm in a pot and assemble just before serving.
Storage: Best served fresh. Shells will soften if filled too early. If you must store, keep shells separate and fill just before serving.
Serving and Presentation
Serve on a long platter with tacos aligned, drizzled caramel and a dusting of cinnamon.
Offer side toppings: extra whipped cream, caramel sauce, chopped nuts, or ice cream.
Consider adding a small scoop of vanilla ice cream beside each taco for a warm-cold contrast.
For kids or party: let them assemble their own shells, scoop filling, add toppings.
Use cinnamon sticks or apple slices as garnish for added visual flair.
Detailed Recap (In One Flow)
Pre-heat oven (190–200 °C).
Prepare cinnamon sugar mixture.
Brush tortillas with melted butter; coat in the sugar mixture.
Form shells (muffin tin/fold method) and bake 5–12 minutes until crisp and golden.
While shells bake, cook apples: butter, diced apples, sugar, cinnamon, nutmeg, lemon juice, water. Simmer until tender; optionally thicken with cornstarch.
Remove shells, cool slightly.
Spoon warm apple filling into each shell.
Top with whipped cream or ice cream; drizzle caramel; sprinkle nuts/cinnamon sugar.
Serve immediately.
Enjoy the fun twist on apple pie.
Why You’ll Love This Dessert
It’s fun and playful—the taco shape makes it novel and shareable.
Combines classic apple-pie flavors (apples, cinnamon, brown sugar) with a crispy shell for texture contrast.
Quick enough for weeknight dessert but elegant enough for special occasions.
Customizable: you can change toppings, make them mini for parties, or adapt for dietary needs.
Crowd-pleaser: kids and adults will enjoy making/seeing/biting into these.
If you like, I can provide a printable recipe card (2 pages) for this Apple Pie Tacos dish including ingredient list, method, variations, plus a shopping checklist and make-ahead tips. Would you like that?
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